Sautéed Kale with Kohlrabi

Among the piles of kale and chard at the market, I found a peculiar looking piece of produce. It looked like a plant out of Harry Potter with its swollen purple bulb and spindly arms shooting out of the globular form. I had never encountered the strange looking Kohlrabi and thought I would give it a try.

The leaves tasted like cabbage and the bulb was mild, crisp, juicy and delicately sweet. I found a recipe that utilized the bulb and some kale I had also bought.

Sautéed Kale with Kohlrabi

Adapted from Gourmet

1 ¼ pound kohlrabi, bulbs peeled

½ teaspoon grated lemon zest

2 tablespoons fresh lemon juice

¼ cup extra-virgin olive oil, divided

2 pounds kale, stems and center ribs discarded

5 garlic cloves, finely chopped

1/3 cup salted roasted pistachios, chopped

Very thinly slice kohlrabi with mandolin.

Whisk together lemon zest and juice, 2 tablespoons oil, and ½ teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with ½ teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.